Go Back

Crockpot Sweet Potato and Carrot Soup

A creamy, orange-hued soup made by slow cooking sweet potatoes, carrots, and ginger until tender, then blending to a smooth consistency. Finished with a splash of coconut milk, it boasts a comforting texture with a hint of spice, perfect for cozy fall days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds sweet potatoes peeled and cubed
  • 1 pound carrots peeled and chopped
  • 1 inch fresh ginger peeled and minced
  • 4 cups vegetable broth or chicken broth
  • 1 can coconut milk full-fat for richness
  • 1 teaspoon ground cinnamon optional

Equipment

  • Crockpot
  • Blender

Method
 

  1. Place the cubed sweet potatoes, chopped carrots, minced ginger, and cinnamon into the crockpot, then pour in the vegetable broth.
  2. Cover and cook on low for about 6 hours, until the vegetables are tender and easily pierced with a fork, filling your kitchen with a warm, spiced aroma.
  3. Use an immersion blender or transfer the mixture in batches to a blender, then blend until smooth and creamy, with a bright orange color and silky texture.
  4. Pour the blended soup back into the crockpot or a large pot, then stir in the coconut milk for added richness and creaminess.
  5. Heat the mixture on low for another 10 minutes, allowing the flavors to meld and the soup to warm through, with a slight sheen on the surface.
  6. Taste and adjust seasoning if desired, perhaps adding a pinch more cinnamon or a squeeze of lemon for brightness.
  7. Serve the soup hot, garnished with additional coconut milk, a sprinkle of cinnamon, or fresh herbs if desired.

Notes

For a spicier kick, add a pinch of cayenne pepper. Leftovers keep well in the fridge and flavour deepens overnight.